Different fish, different seasons, different yields, these arrangements and combinations are more. But the most common ones are as follows: introduction
There are some rare ones in Shao Zhong. Only those with graphs are introduced, and those without graphs are not common. By the way, the shapes of many fish.
Similar in appearance and similar in meat quality, but slightly different in species. The same fish has different names at different ages. This post is based on facts.
The photo shall prevail.
Japanese bamboo pod fish, bamboo pod fish
Bamboo pod fish is a common fish material with unique taste.
Star eel (saltwater fish) Anago (cave) on the right in the above picture: saltwater eel, sea eel.
Eel (freshwater fish) Unagi (eel) on the left in the above picture: fresh water eel, often roasted.
With sweet sauce
Pay attention to the difference between star eel and eel, which tastes slightly different. Both kinds of fish need cooked food, and the soup head is the special sauce cooked by the master.
, similar to burning braised sauce. Sweet mouth. Eels are usually eaten after being cooked and cooled, so they are usually eaten in sushi.
Half-stage launch. It smells very strong.
Fragrant fish (catfish): The flesh of fragrant fish is more like peach slices, a little sweet.
Adult yellow snapper Bree: Adult yellow-tailed snapper is very famous. It is said that Madonna likes this one best.
Hamachi(はまち): Small yellow croaker is different from buri and tastes a bit like tuna.
Flounder: The fat part of a flounder.
The meat is smooth and the taste is light.
Sand fish hada (Ben): sand fish
Mainly refers to the mackerel skin of Guang-Mono (light color): various "bright faces" (
Fish, such as mackerel, are mainly fish with shiny skin.
Grouper: A kind of flounder.
Oriental pomfret Ibodai: Japanese pomfret looks similar to squid, but its chewing head is soft.
Chicken fish isach (isach, ぃさき): striped pig.
Ishigarei: The color of stone flounder is similar to Cargill, but it tastes heavier.
Sardines (7): Sardines are more appetizing.
Sailfish (swordfish)
Meikajiji, another swordfish. The color of swordfish is similar to that of Toro, with obvious fat layer, white and pink, and it tastes good.
Campaci (Miba):Great amber jack and Seriola Dumerili are said to be difficult to process.
Detective's knife maker, it tastes good.
Sea carp Kasugo: juvenile snapper. I don't think sea carp should be eaten raw.
Seimacho bonito (かつぉ): Don't you know that octopus balls are covered with sawdust?
It is made of dried bonito, usually roasted and eaten with deep red raw meat inside. A very strong smell.
Kawahagi (peeling): I'm not familiar with filefish.
Kisu(Saki):Sillago's crystal clear color and elegant taste.
Japanese yellow croaker Kohada (small fin): Japanese gizzard shad belongs to a kind of floodlight fish, which is a bit fishy.
Tuna Maguro: The top fillet of bluefin tuna should talk about tuna most, because it is sushi.
As a representative of this dish, the common tuna is back meat, light in color and without much fat. If the fish is fresh, it will be "imported"
Tuna belongs to "red meat", usually placed in the second half, which is a very important part of a set of sushi.
Japanese Tuna (Japanese Tuna) Top Tuna-over 200 pounds in size means huge gold.
The dark red meat in the belly of marlin is top grade, and fresh materials can't be bought in general places. Generally, only the fish market is the most open.
Only the merchants who pay the most in advance can buy it.
とろ): The belly of bluefin tuna can be divided into (upper left) middle とろ and (upper right) big とろ.
It is the belly of different parts of tuna, that is, the meat of the abdomen, and the fat can be seen clearly. Absolutely delicious.
Tuna belly with chopped green onion Negi-toro: Bluefin tuna belly and chopped green onion will be gold.
Chop the harpoon and add chopped green onion, which is rich in flavor.
Rainbow trout Nijimasu: Rainbow trout has a special taste and the meat is very tight.
Northall: Baby Anago's very interesting sushi.
Salmon sake: Salmon is also very popular in China. Many shops can buy Norwegian salmon, which is great.
Salmon meat is as clear as beef.
BayuZeYuan (? ): Spanish mackerel
Sayori (Parker): Half beak (spring)
Perch Seigo: the young sea bass came late, and no one used this fish before.
しま): White wine has attractive color and light taste.
Blue mackerel Shime-saba: Pickled silver carp or blue mackerel is very popular.
Fish is generally pickled with vinegar, also called vinegar herring. It tastes overbearing.
Shira-uo (whitebait): Whitebait sushi is seasonal and not always available.
Kogoro: albacore tuna or "white tuna" white tuna. Personally, I think it's worse.
Red tuna is delicious. The taste of fat is not so rich.
Shiromi (white body): Seasonal "white meat" fish, which I have never seen before.
Suzuki sea bass: Sea bass has beautiful pink and white stripes and good meat quality, but once it is not, you should pay attention.
The flavor is greatly reduced.
Cargill Yutai (snapper): red snapper, red snapper. This is also a very common and delicious fish, the best.
Cargill fish, also known as red snapper, is white. Except sushi, sashimi and clear water are all delicious and highly cooking.
Tara Cod: Cod is different from silver cod.
Sweet shrimp Ama-ebi: raw pink red shrimp
Shrimp shrimp Ebi (sea old): boiled shrimp
Lobster Yi Shi Bi (Hailao, Yi Shi): Spiny lobster, Japanese lobster.
Penaeus japonicus
Sweet shrimp is generally small and eaten raw. Sea shrimps and prawns are cooked, showing attractive red and white colors.
Appearance, lobster sashimi, and some people make this transparent meat into warship sushi.
There is also a kind of sushi that is processed after shrimp meat is slightly baked.
Green willow (green willow): In addition to sushi, round clams can also be made into thin rolls, which are very sweet.
Abalone Awabi: Abalone sushi is very attractive and elastic.
Kani(かに):crab crabs are usually crab legs, not those made of flour, but Alaskan crab legs.
Clams are very common.
Akagai: Ark scallop sashimi is delicious and heavy. After adding wasabi, it is another taste.
It's also very popular inside. Fresh scallops are elastic.
Arctic shell (ホッキ): sea clam) is one of the most delicious shellfish with red and white tips.
The low end of the color makes it very interesting, so there is nothing to say. There are also golden varieties of arctic shellfish.
Scallop Hotategai (sea fan): Scallop scallops are made into sushi after removing sandbags.
Slightly drunk scallop
Kaibashira (scallop): The flap muscles of scallops or shellfish celebrate their birthday with fresh scallops.
The company obviously wants to compare with scallop sushi, and the seafood taste of Beiding sushi is simpler.
Ika (squid, squid): cuttlefish or squid) is one of my favorite sushi, which is very chewy.
The changes on the roadside are more delicious after ordering soy sauce.
Ivory mussel Mirugai: Elephant mussels are made of small and medium-sized varieties of ivory mussels.
Squilla: mantis shrimp or "Squilla" shrimps are cooked and then added with salty and sweet sauce.
Delicious.
Conch Sasa: Horned headscarf shells are generally used for sashimi, and whole conch meat is also used as sushi.
Tuna salad is also common. Chopped tuna with mayonnaise is very popular among children.
Pingbei Tailagai: The penholder mussel is similar to the shellfish column, but it tastes different when using Pingbei.
Octopus Tako (蛚たこ): Octopus Octopus is cooked, with dark red skin, white meat and strong taste.
Bird food (bird shell): Shell is a delicious shell, which looks good.
Salmon seed fish barn ("ィクラ": the most famous fish seed in salmon seed) and black trout seed are two kinds of big fish seeds, but there are no.
As expensive as black fish eggs, good fish eggs are salted fish oil after being broken.
Herring seed Herring seed Kazunoko: Herring seeds are usually salted and are watery when eaten.
After a while, I was cooking. The taste is unique. I don't like it very much. I feel a little bitter.
まさご): Cucurbita fish is also a very popular dish. It's called crab yellow, but it's not.
Crab seed is a kind of fish seed, which tastes a little salty. Crab yellow is also red, black and green.
Cod seed Ming Taizu (cod seed): Alaskan cod seed Ming Taizu is preserved.
Dried roe, very salty, sometimes a little spicy, very strong and delicious.
Flying Fish Seed Tobiko: The fish seed of flying fish Uta Nishimiyako's favorite sushi! Similar to the seeds of crabs.
Bai Zi, Bai Zi This is my favorite sushi, cod seminal vesicle. It looks a bit like bovine bone marrow and has no strange taste.
It's a little sweet and fresh Bai Zi is not easy to eat.
Sea urchin Uni: gonad of sea urchin (Yun Dan sea urchin); There may be different colors. Many friends.
Friends like it. Fresh sea urchins are elastic, with distinct particles and bright orange color. You must eat sushi.
Dried gourd is a thin roll of pickled sweet pickles.
Ordinary sushi is the most representative sushi in thin roll sushi, and it is everyone's favorite food.
Cucumber roll Cucumber roll is also called cucumber roll because it is green and refreshing.
Of course not: fermented soybeans can be made into thin rolls, and sushi can also be served. Natto is a special food in Japan.
It has a unique taste. Usually, natto is mixed with beaten raw eggs. Personally, I don't agree with this taste.
Iron fire roll The iron fire roll made of tuna meat is delicious.
Salmon roll. Salmon roll.
Cherry blossom rolls are usually sweet. They are rolled with cucumber (if necessary, some fried chicken fillet can be added), cut into cherry blossoms and served with pink shredded sugar.
Fried egg slices with egg rolls and jade seeds, and sometimes seafood is added to the egg juice and fixed on rice with seaweed strips, which is the practice in many sushi packages.
Better than sushi. The fried eggs in every store are handmade.
California roll is an inner roll. The fried chicken fillet is wrapped in rice with seaweed, and then three more are wrapped outside.
Octopus seeds or sesame seeds or crab seeds.